Peruvian Chicken with Creamy Green Sauce

If you’ve ever craved a chicken dish bursting with smoky, citrusy, and herby flavors — meet your new obsession: Peruvian Chicken with Creamy Green Sauce! 🍗💚 Tender roasted chicken with crisp skin meets a zesty, spicy, and utterly addictive green sauce that’ll have you licking the spoon. It’s a flavor explosion inspired by Peruvian street-style rotisserie chicken — but made easily at home.

This dish is perfect for family dinners, meal prep, or when you want to impress guests without spending hours in the kitchen. One bite, and you’ll understand why this is Peru’s national favorite! ✨

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The Story Behind the Recipe

The first time I tasted Peruvian chicken was at a small local restaurant during a trip to Lima. The aroma of garlic, lime, and spices filled the air, and that first juicy bite changed everything. 😋 It was smoky, tangy, and bursting with flavor — and that creamy green sauce? Simply unforgettable.

When I came home, I set out to recreate that same magic — a simple, home-cooked version that captured the spirit of authentic Peruvian “Pollo a la Brasa.” After a few tweaks, this recipe became one of my family’s most-requested dinners. Now, it’s your turn to bring that Peruvian flair to your kitchen!

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What Makes This Recipe Special

🔥 Marinated chicken full of bold Latin spices and citrus.
💚 A creamy green sauce so good, you’ll want to dip everything in it.
🥘 Oven-baked or air-fried — your choice for crispy perfection.
⏱️ Great for meal prep and leftovers taste even better!
🍋 Balanced flavors — smoky, tangy, spicy, and fresh.

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Ingredients – Fresh, Simple & Full of Flavor

For the Chicken Marinade:

• 1.5–2 lbs (700–900g) chicken thighs or drumsticks 🍗
• 3 tbsp olive oil
• 3 cloves garlic, minced 🧄
• 2 tbsp lime juice 🍋
• 1 tbsp soy sauce
• 2 tsp paprika
• 1 tsp cumin
• 1 tsp dried oregano
• ½ tsp chili powder or Aji Amarillo paste (optional for authentic flavor) 🌶️
• Salt and pepper to taste

For the Creamy Green Sauce (Aji Verde):

• 1 cup fresh cilantro leaves 🌿
• ½ cup mayonnaise
• 1 jalapeño pepper (seeded for less heat)
• 1 clove garlic
• 2 tbsp lime juice 🍋
• 1 tbsp olive oil
• 1 tbsp grated Parmesan cheese 🧀
• 1–2 tbsp water (to adjust consistency)
• Salt to taste

Optional Garnish:

• Extra cilantro
• Lime wedges 🍈

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Step-by-Step Cooking Instructions

Step 1: Marinate the Chicken
In a bowl, mix olive oil, lime juice, soy sauce, garlic, paprika, cumin, oregano, and chili powder. Add chicken and coat well. Marinate for at least 2 hours or overnight for maximum flavor.

Step 2: Cook the Chicken

• Oven Method: Preheat oven to 425°F (220°C). Arrange chicken on a baking tray lined with parchment. Roast for 30–35 minutes or until golden and cooked through.
• Air Fryer Method: Cook at 380°F (190°C) for 20–25 minutes, flipping halfway, until crisp and juicy. 🔥

Step 3: Make the Creamy Green Sauce
In a blender, combine cilantro, mayo, jalapeño, garlic, lime juice, Parmesan, olive oil, and a splash of water. Blend until smooth and creamy. Adjust salt and heat as desired. 💚

Step 4: Serve and Enjoy
Serve the chicken hot, drizzled generously with creamy green sauce or as a dip on the side. Garnish with cilantro and lime wedges.

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Serving Suggestions – What to Pair It With

🍚 Garlic-lime rice or cilantro rice.
🥗 A crisp salad or roasted veggies.
🍟 Yuca fries or crispy potato wedges.
🥖 Warm flatbread for dipping into that green sauce!
🍷 Pair with a chilled glass of white wine or lemonade.

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Customization & Variations

🔥 Use chicken breasts instead of thighs for a leaner meal.
💚 Add avocado to the green sauce for extra creaminess.
🌶️ Want more spice? Add a serrano pepper or a bit of Aji Amarillo paste.
🍋 Replace lime juice with lemon for a different citrus note.
🌿 Make it dairy-free by skipping Parmesan and using vegan mayo.

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Storing & Reheating

❄️ Store leftover chicken and sauce separately in the fridge for up to 3 days.
🔥 Reheat chicken in an oven or air fryer for 10 minutes at 350°F (175°C).
🚫 Avoid microwaving the sauce — serve it cold for best flavor.

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Nutritional Snapshot (Per Serving – Approx.)

• Calories: 420 kcal
• Protein: 35g
• Fat: 28g
• Carbs: 4g
• Fiber: 1g
• Sugar: 1g

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Reader Q&A – Common Questions

1. Can I grill the chicken instead of baking?
Yes! Grilling adds a smoky flavor that’s even closer to the traditional version.

2. What if I don’t have Aji Amarillo paste?
Use chili powder or sriracha for a similar kick.

3. Can I make this ahead of time?
Absolutely — the marinade gets even better overnight!

4. Is this sauce spicy?
Mild to medium — adjust heat by adding or removing jalapeño seeds.

5. Can I use Greek yogurt instead of mayo?
Yes! It’ll make the sauce tangier and lighter.

6. What can I use the green sauce for?
It’s delicious on tacos, burgers, fries, and roasted veggies.

7. Can I make it gluten-free?
Yes — just ensure your soy sauce is gluten-free.

8. How long can the sauce be stored?
Up to 5 days in an airtight jar in the fridge.

9. Can I use chicken wings?
Definitely! They soak up the marinade beautifully.

10. Can I freeze the marinated chicken?
Yes, freeze raw marinated chicken for up to 2 months — thaw before cooking.

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Final Thoughts

This Peruvian Chicken with Creamy Green Sauce is bold, zesty, and unforgettable. 🍗💚 With smoky spices, citrusy notes, and that magical green sauce, it’s everything you need for a flavorful, comforting meal that’s surprisingly easy to make. Whether for weeknights or special dinners, this recipe brings Peruvian street food right to your table! ✨

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🍽️ Tried This Recipe?

If you enjoyed this dish, don’t forget to follow @mamacooksdinner on Pinterest for more global comfort food recipes you’ll love! 🌎🍗💚

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